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Any Berry Slump

What you need: 

3 pints of your favorite berries (strawberry, blueberry, raspberry, blackberry, etc.) fresh or frozen
1/4 cup water
1/3-1/2 cup sugar, depending on your taste
pinch of salt
1 cup wheat flour
3/4 teaspoon baking soda
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon oil
1/3 cup non-dairy milk (soy, rice, nut, hemp)
vegan ice cream, cream, whipped topping, fresh berries (optional)

What you do: 

Combine berries, water, 1/2 cup sugar, and pinch of salt in a pot and bring to a boil.
In a bowl, mix flour, baking soda, 2 tablespoons sugar, 1/4 teaspoon salt, and cinnamon. Add the milk and oil to the flour mixture and stir to combine. The batter should be a very sticky, wet dough.
When the berry mixture is boiling and the fruit has released its juices, drop in spoonfuls of batter. Portion out the batter so you end up with 6 equal sized lumps of batter. Sprinkle ground/grated nutmeg over the top, and cover. DO NOT uncover, and simmer for 14 minutes.
Serve warm with your choice of cream, ice cream, whipped topping, fresh berries, or what ever you can think of! It tastes amazing on its own, as well, so enjoy and make this as often as you can since it is so easy, quick, and simple!

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


I made this for myself at a family dinner because the dessert everyone else was having was not vegan.  I really, really liked it and it was relatively simple to make.  Thanks!


I'm not going to rate this recipe because I've never had a slump before and I don't know how it's supposed to turn out.  I raided my frozen smoothie supplies to make this.  I used mostly blackberries.  I was a cup short, so I used some blueberries, also.  I used 1/2 cup of sugar and it was a tad too sweet.  I'd use 1/3 cup the next time if I used the same berry mix.  And the directions say that the dough should be wet.  When I added 1/3 cup of milk the batter was dry and crumbly.  I added at least three more tablespoons of milk to make it dough-like.  I'm not sure how wet it was supposed to be, so maybe I should have added more.  I cooked it in a cast iron skillet.  The dough was cooked through and the berries were scrumptous.  There was a lot of juice in the final product.  I don't know if that's normal.  It seems that if I were to spoon the slump over ice cream, the extra juice would be ideal.  If I were to serve it as is, I might drain some of the juice and save it for another use, like smoothies.

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